Biscotti are pretty much the easiest cookie I think anyone can make. They are twice baked and that makes them crisp and perfect for dunking into coffee or tea. I make a lot of different combinations of these each year around the holidays. As my kids are not fond of dried fruit or fennel seeds in cookies, I have to use chocolate chips. If you can find dark chocolate chips, those are delicious but anything will do really! Mini chips are fabulous, but not always easy to find with so many people baking, so I usually use regular toll house chips!
Ingredients
2 cups all-purpose flour
1 ½ tsps. Baking powder
¼ tsp. salt
¾ cup sugar
½ cup butter (1 stick), room temperature or microwave briefly for 10 seconds to soften it
2 large eggs
1 cup shelled pistachios unsalted
1 cup semisweet chocolate chips, preferably mini, but normal size work fine
1. Preheat the oven to 350 F.
2. Place the pistachios on a cookie sheet and toast them for 10 minutes.
3. Line cookie sheets with parchment paper or foil. Whisk the flour, baking powder, salt and sugar in a bowl and set aside. Using a stand mixer, beat the sugar and butter together to blend. Add eggs one at a time and beat. Add the flour mixture and blend. Add the nuts and blend. Stir in the chocolate chips.
4. For the dough into two separate 16 inch by 3-inch logs. Transfer the logs to the prepared cookie sheets and flatten slightly. Bake until golden, about 30 minutes. Remove from oven and cool for 20 minutes.
5. Place each log on a cutting board. Using a serrated or bread knife, cut each log on the diagonal into ½ inch slices. Arrange the cookies cut side down on cookie sheets. Bake for another 15 minutes. Transfer biscotti to a rack and cool completely.
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